PREHEAT. Preheat your oven to 325 degrees.

FLAX EGG. To make the flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together and let sit for 15 minutes to set-up and thicken.

COMBINE. Meanwhile, in a medium bowl combine all seeds, shredded coconut, and cacao powder. Stir in vanilla, maple syrup, english toffee stevia, cinnamon, and flax egg until uniformly combined.

LINE. Place a piece of parchment in an 8 x 8 baking pan (all the way up the sides too). Pour seed mix into parchment-lined pan and spread it out evenly into corners and edges, then gently press down until you have a compact, smooth surface at a uniform depth.

ADD. Add vegan chocolate chips and sprinkle some kosher salt over the top. Push the chocolate chips down into the mixture a bit so they stick to it.

BAKE. Place in the oven and bake for 40-55 minutes. For a chewy consistency, take out at 40-45 minutes. For a crispier, crunchier consistency, let it cook the full 50-55 minutes. Keep a close eye on them after 40 minutes to make sure they don't burn. 

COOL. Remove from oven and cool completely. You can place in the fridge to cool faster. When it’s completely cooled, lift the parchment out of the pan, then peel it off the bottom of your bar mixture.

CUT. Cut into desired shapes - squares or bars (I use a  Chef Pizza Cutter ).  Store at room temp.

ENJOY!